Saturday, November 26, 2011

I substituted the pecans with hazelnuts. I used 2 packages of neufendel (1/3 less fat) and 1 package full fat cream cheese. I only used 1 cup of sour cream for the topping. I also tripled the bourbon used inside the pumpkin filling. I didn't have nutmeg so I substituted the cinnamon/nutmeg/ginger with a pumpkin pie spice blend. I garnished my cheesecake with hazelnut pieces that I roasted briefly, then cooled before placing on top.

This is a beautiful and tasty treat of a cheesecake. Not too sweet. Full of yummy flavors. Highly recommended!

Hello!

My name is Jennifer and I'm a lot like you. I want to feed myself and my loved ones the best I can - with food bought locally, thoughtfully and with an awareness toward living more sustainably. Like you, I work hard and play hard. I enjoy life and I find beauty and joy in the world around me. I want to know when it's okay to cut corners and how to focus on what's most important - love, good food and great company (among other things).